Kamkat Tozunun Fizikokimyasal Özellikleri Üzerine Kurutma Uygulamalarının Etkisi

Bu çalışmada farklı kurutma uygulamalarının kamkat tozlarının fizikokimyasal özelliklerine etkisinin incelenmesi amaçlanmıştır. Püre haline getirilmiş kamkat meyveleri %10 maltodekstrin ilaveli ve maltodekstrinsiz olmak üzere sıcak hava kurutma (SHK) ve dondurarak kurutma (DK) yöntemi ile kurutulmuş ve toz haline getirilmiştir. Elde edilen kamkat tozlarında nem içeriği, su aktivitesi, renk değerleri, ıslanabilirlik, çözünürlük, yığın yoğunluğu, sıkıştırılmış yoğunluk, akabilirlik ve yapışkanlık özellikleri belirlenmiştir. En düşük nem içeriği (%10.32) ve su aktivitesi değeri (0.106) maltodekstrin ilaveli dondurarak kurutma yöntemi ile elde edilen örnekte belirlenmiştir. Sıcak hava ile kurutulan örneklerin taze meyve püresinin renk değerlerine en yakın özellikte olduğu tespit edilmiştir. Örneklerin ıslanabilirlik ve çözünürlük süreleri sırasıyla 196-450 s ve 230-414 s olarak belirlenmiştir. Kamkat tozlarının yığın ve sıkıştırılmış yoğunluk değerleri sırasıyla 0.27-0.70 g ml-1 ve 0.39-0.77 g ml-1 olup, en yüksek değerler sıcak hava ile kurutulan örneklerde tespit edilmiştir. Maltodekstrin ilaveli sıcak hava kurutma yöntemi ile elde edilen toz örneğinin çok iyi akabilirlik ve düşük yapışkanlık özelliği gösterdiği belirlenmiştir.

Anahtar Kelimeler:

Kamkat, meyve tozu, maltodekstrin, sıcak hava kurutma, dondurarak kurutma

Effect of different drying treatments on the physicochemical properties of kumquat powders

This study was aimed to investigate the effect of different drying treatments on the physicochemical properties of kumquat powders. The kumquat fruit puree was dried by hot air drying (HAD) and freeze drying (FD) methods with 10% of maltodextrin and without maltodextrin, and the dried puree was powdered. The moisture content, water activity, color values, wettability, solubility, bulk density, tapped density, flowabilty and cohesiveness properties were determined in the kumquat powders. The minimum moisture content (10.32%) and water activity (0.106) were determined in the samples from obtained by freeze drying method with maltodextrin. It was found that the color values of the hot air dried samples were the closest to the color values of the fresh fruit puree. The wettability and solubility times ranged between 196-450 s and 230-414 s, respectively. The bulk and tapped density values of kumquat powders were determined as 0.27-0.70 g ml-1 and 0.39-0.77 g ml-1, respectively and the highest bulk and tapped density values were found in the hot air dried powders. Hot air dried powders with maltodextrin exhibited a very good flowability and low cohesiveness.

Keywords:

Kumquat, Fruit powder, Maltodextrin, Hot air drying, Freeze drying,

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